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Healthy Banana Pancakes

These healthy banana pancakes are made in under 15 minutes. Packed with nutritious ingredients and topped with gooey, caramelized bananas.
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Course: Breakfast, healthy
Keyword: banana, blender, breakfast, easy, gluten free, healthy, snack
Servings: 2
Author: Gabi Fletcher

Ingredients

For the pancakes:

  • 2 spotty bananas
  • 1 cup old fashioned oats use gluten free if needed!
  • 1 large egg
  • ¼ cup almond milk
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp vanilla protein powder (optional, but recommended) heaping
  • ¼ tsp salt optional
  • 1 tsp vanilla extract optional

For the carmeleized bananas:

  • 1 ripe banana
  • ½ tbsp maple syrup
  • 1 tsp coconut oil (or coconut oil spray)
  • 1 tsp cinnamon

Instructions

For the pancakes: Makes 10-12 small pancakes

  • Place all the pancake ingredients into a blender and blend until smooth. See my notes above in the post about alternatives to a blender!
  • Heat a large cooking skillet to medium-low heat and spray with cooking spray, coconut oil, or butter. Once it is heated, add just shy of ¼ cup for each pancake in a circle form. I make about 4 small pancakes at a time.
  • Let the pancakes cook until bubbles form on the surface of the pancake (about 3 minutes). Flip the pancake and cook for about 1 minute. Finish with the remaining batter. When I am on my second batch, I start my carmelized bananas. Please take a look at the instructions below.
  • Pro Tip: To keep the pancakes warm while finishing the cooking process, turn your oven on its keep warm setting. Add your cooked pancakes to an oven-safe plate and keep them in the oven until you are ready to serve.
  • Once you are ready to serve the pancakes, top them with carmelized bananas, maple syrup, whip cream if you're fancy, or yogurt if you want to boost the meal's protein content! See my notes in the lblogpost about storage!

For the banana topping:

  • First, slice a ripe banana (it needs to be ripe, but it doesn't need to be spotty) into coin-shaped pieces.
  • Next, add coconut oil, maple syrup, and cinnamon to a small skillet on medium heat Swirl or mix until cohesive, and add the bananas in a single layer to the pan.
  • Cook the bananas for 5-10 minutes, occasionally flipping using a fork. Let the banana cook until golden and gooey. Once they are caramelized to your liking, top these babies on your pancake stack! Sometimes I even top these on my yogurt or oatmeal bowls;)

Notes

SERVE WITH LOTS OF MAPLE SYRUP TO BRING OUT THAT FLAVOR!